Peanut Butter Noodles with Thai Beans

Name: Peanut Butter Noodles with Thai Beans
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 250 g dried egg noodles; 4 tbsp. peanut butter; 2 tbsp. soy sauce; Pinch dried chilli flakes; 1 tbsp. sweet chilli sauce, plus extra to drizzle; 1/2 tbsp white wine vinegar; 1 tbsp. toasted sesame oil; 4 tbsp. thai green curry paste; 2 x 400 g tins mixed beans, drained and rinsed; Dried coriander, to garnish (optional)

A few store cupboard staples are all you need to make this protein-packed meal.

By The GH Kitchen TeamPublished: 16 March 2017

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Yields:

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Cal/Serv:

558

Ingredients

250 g dried egg noodles
4 Tbsp. peanut butter
2 Tbsp. soy sauce
Pinch dried chilli flakes
1 Tbsp. sweet chilli sauce, plus extra to drizzle
1/2 tbsp white wine vinegar
1 Tbsp. toasted sesame oil
4 Tbsp. thai green curry paste
2 x 400 g tins mixed beans, drained and rinsed
Dried coriander, to garnish (optional)

Directions

1. Step 1
  Bring a pan of water to the boil and cook the egg noodles according to pack instructions. Meanwhile, in a small bowl, whisk together the peanut butter, soy sauce, dried chilli flakes, sweet chilli sauce and white wine vinegar (it will be thick).
2. Step 2
  In a small frying pan, heat the toasted sesame oil, Thai green curry paste and 50ml (2fl oz) water for 1min, then stir in the mixed beans and heat through. Drain the noodles, reserving a cupful of the cooking water. Return noodles to the empty pan with the peanut sauce and enough reserved cooking water to thin to a loose sauce consistency. Serve the noodles topped with the Thai beans, an extra drizzle of sweet chilli sauce and a sprinkle of dried coriander, if you like.
  
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Preparation Time: 10min

Cooking Time: 10min

Per Serving:

Calories: 558
Fibre: 6 g
Total carbs: 64 g
Sugars: 4 g
Total fat: 22 g
Saturated fat: 4 g
Protein: 24 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time